Thursday, July 9, 2009

Lemon Lentil Soup

2 tsp. olive oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
12 c. chicken broth, plus more as needed (edward&sons for vegan)
1 16 oz. pkg. green lentils
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt
1 large bunch kale, chopped
3 Tbsp. lemon juice
1 tsp. finely grated lemon zest

. Heat oil in a lage pot over medium-high heat. Cook onion, stirring, 3 to 5 minutes, or until softened and translucent. Add the carrot, celery, and garlic. Cook, covered, stirring occasionally for 5 minutes or until the carrots are softened. Add 12 cups of the broth, the lentils, basil, thyme, and salt. Bring to boiling. Reduce heat to low; add kale. Cook 30 to 35 minutes, or until lentils are tender, adding additional broth if necessary. Stir in lemon juice and top with grated peel before serving. Makes 8 servings.

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